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Carrot and Pecan Sticky Pudding with Brown Sugar Cream: A Delightful Recipe!

A delightful recipe for Carrot and Pecan Sticky Pudding topped with a rich brown sugar cream.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups grated carrots
  • 1 cup chopped pecans
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
For the Brown Sugar Cream:
  • 1 cup heavy cream
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or a similar baking dish.
  2. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Fold in the grated carrots and chopped pecans.
  5. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  6. While the pudding is cooling, prepare the brown sugar cream. In a medium saucepan over medium heat, combine the heavy cream, brown sugar, and vanilla extract. Stir until the sugar has dissolved and the mixture is heated through, but do not bring it to a boil. Remove from heat and let it cool slightly.
  7. Serve slices of the sticky pudding warm or at room temperature, drizzled with the brown sugar cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 150mgFiber: 2gSugar: 25g

Notes

  • For a richer flavor, try adding 1/2 teaspoon of ground ginger to the batter.
  • You can also substitute walnuts for pecans if you prefer a different nut.
  • For a lighter version, use Greek yogurt instead of heavy cream in the brown sugar cream.

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